Abstract
The effects of fish freshness (stored in ice for 0–18 days) on cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization treatments (70–90ºC, 0–60 min) were investigated. The cook loss and shrinkage of fish fillets increased with the severity of heat treatment, but decreased as the fish fillets became less fresh. A decrease in cook loss and shrinkage of fish muscles was tied to their changes in pH, total volatile base nitrogen and protein functionality. This study indicates the importance of using fish samples with consistent freshness in packaged pasteurized fish-based entrees.
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